Green Chile Hamburger Stew

1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

2. Lightly coat chile peppers with cooking spray and place on the prepared baking sheet.

3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 10 to 15 minutes, turning halfway through. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop chiles and set aside.

4. While peppers are cooling, slice onion in half. Mince one half, and rough chop the other; set aside.

5. Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add minced onion, carrots, celery, and garlic; saute until onion begins to turn translucent, about 5 minutes. Transfer mixture to a bowl, leaving any rendered fat in the pot.

6. Add potatoes to the pot and saute until browned, 3 to 5 minutes. Add meat mixture, both cans of diced tomatoes, and reserved chopped onion and bring to a slow boil. Cook for 1 minute, then stir in chiles. Add water, bouillon, black pepper, salt, and oregano. Return to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 1 to 1 1/2 hours.

Cook's Notes:

You can use ground pork or stew meat in place of ground beef.

Stew is forgiving so if you don't like something, leave it out. If you like something not in the recipe, such as corn, add it in.

All stew is better the longer you simmer it. If you have the time, let it go for as long as you want.